15 oz Pkg Pillsbury -Refrigerated Pie Crusts
FILLING
1/4 oz Envelope unflavored 1/2 c Sugar
-gelatin 1/4 ts Nutmeg
12 oz Can apricot nectar 1 ts Vanilla
1 c Whipping cream 1 tb Lemon juice
11 oz Cream cheese, softened
TOPPING
1 tb Sugar 1/4 ts Almond extract (opt)
1 tb Flour 1/2 c Whipping cream (opt)
2 ts Amaretto OR … 1 tb Powdered sugar (opt)
Heat oven to 450 degrees. Prepare pie crust according to
package directions for one-crust baked shell using 10″ tart pan
with removable bottom or 9″ pie pan. (Refrigerate remaining
crust for later use.) Place prepared crust in pan; Press in
bottom and up sides of pan. Trim edges if necessary. Bake for
9 to 11 minutes or until lightly browned. Cool completely. In
small saucepan, sprinkle gelatin over 1 c of the apricot nectar.
Cook over low hat, stirring until gelatin dissolves. Refrigerate
30 to 35 minutes until partially thickened. In small bowl, beat
1 c whipping cream until stiff peaks form. In large bowl,
combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until
smooth and creamy. Add lemon juice; blend well. Beat in apricot
mixture until well blended. Fold in whipped cream. Spread over
cooled baked crust; refrigerate 2 hours. In small saucepan,
combine 1 T sugar and flour. Gradually stir in remaining 1/2 c
apricot nectar. Cook over medium heat until mixture boils and
thickens, stirring constantly. Remove from heat; stir in
amaretto. Cool to room temperature. Pour over tart; spread
evenly. Refrigerate until topping is set, about 30 minutes. In
small bowl, beat 1/2 c whipping cream and powdered sugar until
stiff peaks form. Pipe or spoon around edge of tart. Store in
refrigerator.
Yields
14 servings
